A touch of spice turns carrots into something wonderful. Not that there is anything wrong with carrots as they are – delicious to munch on, wonderful grated into salads, carrot soups are amazing, pickles are so good, even in dips they shine. They can be poached, roasted, sautéed, mashed, curried, pureed and steamed or boiled.
Glazing carrots is quite retro, but as everything old is new again, let’s re-introducing some of the techniques of last century and stick a modern twist on it.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. You can browse others from that blog in our Retro Recipes series.
Carrots Glazed with Cumin and Ginger
250 g carrots, chunked, whole or julienned
15g brown sugar or jaggery
1 Tblspn verjuice (or white wine vinegar)
1 Tblspn cumin seeds
15g ginger root, chopped
2 Tblspn parsley, chopped
sea salt and freshly ground black pepper
Steam or simmer the carrots until tender.
Place the butter, brown sugar and verjuice in a saucepan and stir until melted and combined.
Add the cumin and ginger, mix and boil for a couple of minutes until a glaze like consistency is formed.
Add the carrots and parsley and toss. Season and place in a serving dish.
Enjoy! A great side dish to any meal (or a snack if you love carrots!).
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen, as part of the Retro Recipes series.
browse some more Carrot recipes
- Beetroot and Carrot Salad – Indian Style
- Carrot Curry with Coconut-Lentil Crumble
- Carrot Sambol
- Parsnip and Carrot Mash